Mulberry Creek Herb Farm

Basil, Aromatto

Ocimum basilicum
Add color and scent to your bouquets with this, the tallest basil. Its 24” purple stems, dark purple flower bracts and bi-color foliage are used to fill in vases rather than your tummy.

Basil, Cinnamon

Ocimum basilicum `Cinnamon'




Green leaves with red veins and purple stems plus flowers from pink to purple, create such beauty, we'd grow it even if we couldn't flavor fruit, pancakes, and chili with its cinnamon touch.

Basil, Lemon

Ocimum citriodora
We've brought back the traditional, tall, lemon basil. Keep flowers pinched off and use along with the foliage. Naturally pairs with fish, chicken and (infused in water that's added to make) the occasional lemon cupcake or frosting.

Basil, Sweet Genovese, EMILY

Ocimum basilicum 'Emily'
Keep the genovese flavor with this compact variety especially suited for a container. You'll get plenty of large leaves that have a long shelf life in pots, or fresh in bags or bunches.

Basil, Sweet Genovese, ENVIGOR

Ocimum basilicum 'Envigor'
I do know this is an exceptionally healthy genovese-type basil resistant to three of the most debilitating viral diseases, but, there is no reference to height in the literature, so we'll all find that out this year. We also know we can expect the same luscious, large, intensely flavored leaves.

Basil, Sweet Thai

Ocimum sp. 'Thai'

Borage, White

Borago officinalis 'Alba'




Harvest white flowers when young for an easy cucumber substitute. When are prickly or flowers have been open awhile, foliage is inedible and floral flavor compromised.

Butterflyweed, 'Gay Butterflies'

Asclepias tuberosa 'Gay Butterflies'




Irrepressible orange and red star flowers in 4” clusters caught customers' attention all summer. This easy to grow, South American species, is also a favorite of Monarchs in the garden or any large mixed container. We combined this with Sweet Potato `Blackie’ - WOW!

Calendula, Alpha

Calendula officinalis 'Alpha'
Clear, bright blooms are easy to see but its chemistry suggests a high resin content, so admire it or infuse in oil for a healing skin preparation. There are many medicinal uses as well.

Calendula, Maayan

Calendula officinalis
Though it is Maayan, not Mexican, we'll add it to our herb fair garden this year for its flame colored flowers and brown centers that are as vibrant as they are medicinal. Many blooms exhibit twice the petals for a festive, ruffly appearance in the garden or in a vase.

Chervil, Brussel Winter

Anthriscus cerefolium `Brussels Winter'




This is an improved, vigorous European variety that is larger and slower to bolt than ordinary ""Chervil."" Use fresh or frozen leaves in salads, soups, fish white sauce, and quiche, ideally fresh or cooked less than 5 minutes. Start in early spring with lettuce since it will bolt into flower with summer heat. Collect seed & plant in August for a fall crop.

Cilantro \ Coriander

Coriandrum sativum 'Santo'




This improved variety promises more fresh leaves and extra time to enjoy them in the spring. Grow with lettuce as it will fade with summer's heat. Small white flowers become large, brown, rounded seeds (Coriander). Use or reseed right away for a fall crop of Cilantro. One January we were still picking it during the mild winter! For salsas, salads, corn, chicken, beans, SW cooking and salmon.

Dill, Gold Crown

Anethum graveolens 'Goldkrone'
Make room for this old-fashioned sized dill “weighing in” at 40 inches tall with the modern touch of later blooms, giving you plenty of time for harvesting the foliage. You can also just let it be, stand back and admire the grand display. This is not a meek dill.

Epazote /Bean-o Herb

Chenopodium ambrosioides




Insist on this Mexican herb with any bean dish to “for-go the fireworks.” Use 1/4 cup chopped fresh leaves per kettle of stews, soups, & bean dishes during the last 10 to 15 minutes of cooking. Don’t worry about the unusual odor. I believe it quickly dissipates and imparts little flavor, if any, although others say they even like the taste. Absolutely necessary for black bean soup or chili.

Fennel, Florence Bulbing

Foeniculum dulce




This ""eat-everything-but-the-squeal herb"" is grown as a vegetable until full bulb forms, but harvest green foliage along the way. Dig up entire plant before bulb splits. Often mislabeled as anise in grocery store. Use in stews or cut into large chunks for steaming. Grate steamed bulb or add snipped leaves to lightly season pasta, white sauce or eggs. I make an apple, fennel bulb, bleu cheese and greens salad with balsamic vineagrette. Fennel is the preeminent anti-wrinkle herb, often used in facial steams, mouthwash and hair rinses.

Marigold, Tangerine Gem

Tagetes signata `Gem Series'
Miniature orange blossoms reveal a mild, orange-citrus flavor scattered in fruit and green salads. Dry for ""confetti"" flowers over baked potatoes. In containers, plant with Ginger Mint, Cardamon and True Ginger for a tropical feel. To our delight, it'll self-sow during growing season.

Nasturtium, Empress Of India

Tropaelum majus`Empress of India'
Exotic, deep red flowers on dark green foliage form a semi trailing habit. This best selling annual compliments yellow gem marigolds, lantana, pineapple mint, or hot colored flowering plants. Tasty!

Nasturtium, Strawberries & Cream

Tropaeolum majus

Nasturtium, Variegated Alaska

Tropaelum majus`Alaska Variegata'




This flamboyant specimen is not for the weak of heart. Mixed colors of red, yellow or orange compliment round, green leaves, swirled in random yellow streaks. Everybody's favorite for mixed containers. Highly ornamental, even when it isn't in bloom. Flowers are prized for their sweet peppery flavor. Green seed pods are ""radish"" hot!